Pumpkin Spice Bundt CakePumpkin Spice Bundt Cake
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Ever wanted to eat Autumn? Well, with this cake full of cinnamon, nutmeg, ginger, and cloves, now you can.
Butter, for greasing
500 grams plain flour
1x425 grams tinned pumpkin purée
200 milliliters vegetable oil
150 milliliters whole milk
250 grams caster sugar
250 grams light brown sugar
2 tsb bicarbonate of soda
1 tsp salt
1 and 1/2 tsp ground cinnamon
1 and 1/2 tsp ground nutmeg
1 and 1/2 tsp ground ginger
1 and 1/2 tsp ground cloves
200 grams icing sugar
Ground cinnamon & nutmeg to dust
You will also need a 1.5 liter Bundt tin
Preheat the oven to 180°C/160°C fan/gas 4 and grease and lightly flour a 1.5 liter Bundt tin. As this cake has a high sugar content, it is more likely to caramelize and stick to the tin, so the layer of flour helps prevent this.
In a large mixing bowl, beat together the pumpkin purée, eggs, oil, milk and both sugars until they are well blended.
Using another bowl, combine the flour, bicarbonate of soda, salt, and spices.
Fold the dry ingredients into the wet ingredients and mix until smooth, with no large lumps of flour remaining.
Pour into the prepared tin and bake for 50 minutes, or until a skewer inserted comes out clean. Leave the cake to cool for 10-15 minutes, or until the pan is cool enough to touch.
Use a plastic spatula or knife and run it around the edges of the tin if the cake looks like it might be stuck.
Invert onto a cooling rack and leave to cool completely before decorating.
For the topping, mix the icing sugar with 1 tablespoon of water to make a thick paste.
Transfer to a piping bag, cut a medium sized hole in the tip, and pipe a thick ring around the top of the cold Bundt, then tap the cooling rack firmly on the work surface to encourage the icing to start spreading and to drip down the edges.
Dust with a little nutmeg and cinnamon before moving the cake to a cake stand or large cake stand to serve. This cake will stay beautifully moist for 5-6 days.
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